Sugar-Free Banana Muffins

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 28 minutes

Składniki

1 cup mashed very ripe banana

1 large egg

1/4 cup melted coconut oil (slightly cooled)

1 cup milk (dairy or nondairy)

1 teaspoon pure vanilla extract

1 cup whole wheat flour

3/4 cup rolled oats

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

Wskazówki

Preheat oven to 375 degree F and grease a 24 cup mini muffin pan.

Place all ingredients into a medium bowl. Stir well but gently. Be sure to stir your batter together thoroughly. If you can see the oil streaking through the batter, you need to stir it more. It should be uniformly mixed and look like one consistent color.

Divide batter among the prepared muffin pan.

Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.

Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully.

Wartości Odżywcze

• Wielkość Porcji: 2 muffins
• Kalorie: 128 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 2 g
• Tłuszcz Trans: 1 g
• Cholesterol: 16 mg
• Sód: 120 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 3 g
• Białko: 3 g